Divine Dinner Party

Traditional Easter Dinner Menu:
Easter Lamb Dinner

If you really want to celebrate Easter in a special way this year, this traditional Easter dinner menu is just the ticket. It's elegant, it's flavorful, and the ultra tender Easter lamb and mint sauce is totally traditional.

This is one of my favorite dinner ideas for Easter, especially when you're looking to impress with a classic Easter meal. But I've also got more great Easter menus on other pages at Divine Dinner Party, and all of them have something to offer. Take a peek at:

Traditional Easter Dinner Menu


Roasted Lamb Shoulder with Mint-Caper Sauce

Easter Lamb Recipe for Dinner
This Easter lamb recipe, which is based off of one created by Jamie Oliver, is so succulent, tender, flavorful and delicious you'll want to make it every Sunday for months on end. It really is that good. The slow roasting makes it enormously tender... it falls right off the bone. Oh, and as a huge bonus... it's SUPER easy. Just let it sit in the oven all morning.

I love the recipe for the Mint Caper sauce that goes along with this, but the lamb is so good you can skip it if you want to.

This traditional Easter dinner recipe serves about 6. When you get the lamb from the butcher, ask him or her to score between the bones for you to allow for more even cooking.

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Ingredients:
1 (4 lbs.) lamb shoulder, bone in
1 lg. bunch fresh rosemary
2 head of garlic, cloves separated but unpeeled
Extra virgin olive oil, as needed
Coarse salt, to taste
Freshly ground black pepper, to taste

Mint Sauce:
1 tbsp. flour
2 C. chicken broth (good quality)
2 tbsp. capers, chopped
1 lg. bunch mint leaves, stems removed, minced
2 tbsp. red wine vinegar

Ingredients: 1. Preheat the oven to 450-500 degrees F. You want it very hot!

2. Pour about 1/4 C. of olive oil into the bottom of a roasting pan. Lay down a bed of rosemary sprigs-- about half of what you have. Sprinkle about half of your garlic cloves over top of the rosemary.

3. Prepare the lamb by scoring the fat with a knife. You'll want to create a diamond pattern, scoring at 1" intervals in one direction, and then 1" intervals in the other.

4. Rub lamb with about 2 tbsp olive oil (or more if you like), sprinkle with salt and pepper (use plenty), and rub into the lamb. Place lamb in roasting pan on top of the rosemary bed.

5. Sprinkle the rest of your sprigs of rosemary and unpeeled garlic cloves on top of the lamb.

6. Cover the lamb very tightly and place in your hot oven. Right after the lamb goes in, reduce your oven temperature to 325 degrees F.

7. Roast for four hours. Separate the meat from the bones --it should just fall right off!-- and set aside. Keep warm.

8. Pop the garlic cloves out of their skins into in a small bowl and mash with a fork. Set aside. Discard rosemary sprigs.

9. To make the sauce, reserve about a tablespoon of fat in the bottom of the roasting pan, along with any lean pan juices (I use a gravy separator.) Stir in mashed garlic.

10. Heat pan on medium heat until bubbling. Stir in flour until well mixed. Gradually whisk in chicken broth.

11. Bring to a boil and allow to simmer about 5 minutes. It's a thin-ish sauce, so don't expect it to thicken too much. Stir in mint, capers, and vinegar. Allow to come back to a boil and simmer about 30 seconds. Remove from heat. Serve with your Easter lamb.


Roasted Spring Sugar Snap Peas

Roasted Sugar Snap PeasA traditional Easter dinner is all about simplicity... and this recipe is as simple as you can get! A short roasting lets all the wonderful, sweet spring flavor of your sugar snap peas really shine through. This recipe cooks them just enough to get them piping hot... but they still have lots of crisp crunch.

Do your kids not get excited about the veggies served in your family's traditional Easter dinners? Well, they'll get excited about these crisp, delicious little morsels.

Recipe serves 6.

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Ingredients:
1 lb. sugar snap peas, in pods
1 1/2 tbsp. extra virgin olive oil
Coarse sea salt
1 tbsp. freshly squeezed lemon juice

Instructions: 1. Preheat your oven's broiler.

2. Toss peas with olive oil and salt.

3. Place on a foil-lined baking sheet in a single layer.

4. Roast 2-5 minutes (depending on how hot your broiler gets), flipping peas once. They should start to get brown spots on them when they're done.

5. Sprinkle with lemon juice. Serve hot.


Mashed or Au Gratin Potatoes

The fall-apart-tender Easter lamb in this traditional Easter dinner is absolutely divine with a very creamy, buttery mashed potato. If you opt for mashed, simply use your favorite recipe, being sure to add plenty of butter and salt. With this menu, I prefer a simple mashed potato-- I have lots of recipes with additional flavorings but with this menu it's best to let the natural flavor of the potato shine through.

Looking for something a little more special? You could also try my recipe for Three-Cheese Au Gratin Potatoes!


Cheesy Garlic Spinach Gratin

Cheesy Cream Spinach Easter Side Dish
This creamy spinach dish is the perfect accompaniment to this traditional Easter dinner. It's flavorful, it's creamy, it's spring-y... and it's ultra easy. The whole thing can be mixed up ahead of time, and then you just pop it in the oven 20 minutes while you work with the lamb. Easy-peasy.

Recipe Serves 6.

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Ingredients:
2 tbsp. unsalted butter
2 C. chopped onion
1 tbsp. chopped garlic
2 tbsp. flour
pinch ground nutmeg
1/2 cup heavy cream
1 C. whole milk
26 oz. frozen, chopped spinach, thawed and pressed as dry as possible
2/3 C. freshly grated parmesan cheese, divided
2 tsp. salt
1/2 tsp. ground black pepper
1/3 C. grated sharp cheddar cheese

Instructions: 1. Preheat the oven to 425 degrees F.

2. In a skillet over medium heat, sauté the onion and garlic in the butter until tender and translucent, about 15 minutes. Stir in flour and nutmeg and cook two minutes more.

3. Gradually whisk in the milk, then the cream. Add salt and pepper.

4. Simmer until thickened. Stir in spinach. Heat through until returns to a simmer.

5. Remove from the heat and stir in 1/3 C. of the parmesan.

6. Transfer spinach to a casserole dish. Sprinkle remaining parmesan on top. Top with shredded cheddar.

7. Bake for about 20 minutes, until bubbling. You may want to make this a frequent dinner side dish, not just one for your traditional Easter dinner!


Lemon Layer Cake with Cream Cheese Frosting

I love, love, love this lemon cake for Easter. It's the perfect ending to any traditional Easter dinner! The cake itself is light, buttery, and intensely lemon-y. And the lemon-cream cheese frosting is mild, creamy perfection. Serve with a big scoop of vanilla ice cream and strawberry sauce or sliced, sugared strawberries. Heaven on a plate.

You can find my recipe for Lemon Layer Cake with Cream Cheese Frosting on this page.




Go from Traditional Easter Dinner to my Easter Dinner Recipes Main Page!


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Looking for more traditional Easter dinner ideas? Take a peek at:

Easter Dinner Ideas

and...

Traditional Easter Ham Dinner


Easter Eggs

Coming Up...

Hippity, Hoppity,
Easter's on its Way


The date for Easter falls on April 20th this year!

Take a look at Easter Dinner and Party Planning for recipes, edd dye tips, assembling Easter baskets, and more!

And plan to make this adorable...

It's so cute, it may be the best thing you do this Easter.

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